Breakfast Potato Bites To Go

Even though the school year is coming to a close I’m still looking for shortcuts in the morning. That’s when I decided to make one of my kids favorite breakfasts, potatoes, eggs and cheese in a mini muffin tin. Usually this breakfast is saved for the weekend because even with store bought shredded potatoes it still takes at least 20 minutes to make which doesn’t cut it for hurried weekday mornings. Now with a tiny bit of planning ahead (making it the day before), I can freeze these little potato nuggets and pop them in the microwave or roster oven for a quick breakfast even on the go. Keep reading for the full recipe…

  • Cheese Grater 1 of 9
    Cheese Grater
  • Egg Beater 2 of 9
    Egg Beater
  • Salt Grinder 3 of 9
    Salt Grinder
  • Tossing In The Onion 4 of 9
    Tossing In The Onion
  • Pouring In The Egg 5 of 9
    Pouring In The Egg
    Switching kids. I love this shot because it's exactly how life goes, Sylvie decided she wanted to make lemonade with her buddy, so Lincoln happily took over with the potato bites.
  • Giving It A Stir 6 of 9
    Giving It A Stir
    You can see Sylvie making her fresh lemonade in the background while her buddy watches Lincoln work his magic.
  • Adding The Cheese 7 of 9
    Adding The Cheese
    And Sylvie's back. When she heard add the cheese, my cheese loving girl came running and her buddy took over with the lemonade.
  • Filling The Mini Muffin Tin 8 of 9
    Filling The Mini Muffin Tin
  • Ready To Eat 9 of 9
    Ready To Eat
    My kids actually asked to have these for dessert!

Breakfast Potato Bites To Go Recipe

1 package of pre shredded potatoes (I used simply potatoes found next to the eggs in the grocery store)

3 eggs, beaten

1/2 cup shredded cheddar cheese

1/4 finely chopped onion (optional)

1/4 teaspoon garlic powder

salt and pepper to taste

Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you may need more than one, I used 1 plus 5 mini muffins). Pour potatoes into a bowl, add the salt, garlic powder and onion, stir to combine. Pour in the egg and give it another stir, then add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20 – 25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm, or cool and freeze into individual packs and heat for about 20 seconds in the microwave. Yay, breakfast is make for the whole week!

Read more great recipes from Macki on Cooking With My Kid!

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More on Family Kitchen:

5 minute blackberry cobbler

12 irresistible peach (no wait!) nectarine recipes

10 new ways to try fresh spring peas

12 irresistible reduced guilt cookies

See all Macki’s recipes on Family Kitchen


Article Posted 4 years Ago
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